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SOUPS
Roasted Red Pepper Soup
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Roasted
Red Pepper Soup |
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Make it as spicy
as you like...
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8
red |
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bell
peppers (about 2 ¾ lbs.) |
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5
black |
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peppercorns |
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3
sprigs |
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thyme |
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1
whole |
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bay
leaf |
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2
tsp |
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olive oil |
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2
cups |
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diced onion (about 1 large) |
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1
Tbs |
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minced fresh garlic |
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4
cups |
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fat-free, less-sodium chicken broth |
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3
Tbs |
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white wine vinegar |
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¼
tsp |
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tabasco sauce (add more for heat) |
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½
tsp |
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salt |
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¼
tsp |
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freshly ground black pepper |
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2
Tbs |
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chopped fresh chives |
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1 |
Preheat
broiler. |
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2 |
Cut bell
peppers in half lengthwise; discard seeds and
membranes. Place pepper halves, skin sides up,
on a foil-lined baking sheet; flatten with hand.
Broil for 15 minutes or until blackened. Place
in a zip-top plastic bag; seal. Let stand for 15
minutes. Peel and chop. |
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3 |
Place
peppercorns, thyme, and bay leaf on a double
layer of cheesecloth. Gather edges of
cheesecloth together; tie securely. |
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4 |
Heat oil in
a large Dutch oven over medium heat. Add onion
and garlic; cook 15 minutes or until onion is
lightly browned, stirring occasionally. Add bell
peppers, cheesecloth bag, broth, vinegar, and
hot pepper sauce to pan. Increase heat to
medium-high, and bring to a boil. Cover, reduce
heat, and simmer 20 minutes. Remove and discard
cheesecloth bag; stir in salt and black pepper.
Place half of bell pepper mixture in a blender.
Remove center piece of blender lid (to allow
steam to escape); secure blender lid on blender.
Place a clean towel over opening in blender lid
(to prevent splatters). Blend until smooth. Pour
pureed mixture into a large bowl; repeat
procedure with remaining soup. Sprinkle with
chives and serve. |
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Servings: 6 |
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Yield: Serving
size 1 cup of soup and 1 teaspoon chives |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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99.29 |
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Calories From Fat (20%) |
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19.73 |
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% Daily Value |
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Total Fat
2.35g |
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4% |
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Saturated Fat 0.35g |
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2% |
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Cholesterol
0.00mg |
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0% |
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Sodium
528.81mg |
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22% |
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Potassium
569.29mg |
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16% |
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Carbohydrates
19.71g |
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7% |
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Dietary Fiber 5.23g |
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21% |
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Sugar 11.18g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
14.48g |
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Protein
3.23g |
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6% |
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WW
POINTS: 1
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Recipe Source |
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Cooking Light |
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Cooking Tips:
*Make this a vegetarian soup by substituting vegetable
broth for the chicken broth. |
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